The only thing better than a steak is two steaks. A skirt and flank showed up the other night at my place. So we chose two wildly different ways to to prepare them.
For the flank, we went simple- just olive oil and McCormick's Montreal Steak Seasoning.
For the skirt, we went in a different direction. We combined an inky mixture of the following in a pan on medium til it bubbled:
We then poured it into a bowl, and let it cool off for 20 minutes. Then just dropped that skirt steak in after it and refrigerated for 30.
We then threw the steaks on the Big Green Egg at 350 for a solid 25 minutes.
The flank came out like a dream, but the skirt was a fantasy. Kind of had an Asian flare reminiscent of steak teriyaki.